Hearthbeats: Recipes from a Kitchen Witch

Blessed solstice to you all … I am sorry that I was missing last month .. but chaos is often hard to control or plan for.. I will offer not other excuse than that.. and all of us know what it is to live in a state of chaos.

This month I am offering recipes for canning, relishes, sauces, jams, jellies. I know that this does not do much for our Southern Hemi folks except that you can save this and use it next year, or if you had an abundance and froze it and wish to use it. I will also offer up some cheats that I have used to make things more flavorful.

Much of this is pretty mundane but if you look the who process is magickal and spell-like in its creation. And you can add elements to it to assist in this. Knowing what the spices and herbs in your tomato sauce stand for you can create a few jars for protection to be used later on. You can create love jelly to share with your lover on valentine’s day( or any day you want to share the love) by adding simple additions to apple jelly. You only need to infuse your creations with your powerful magickal intention. Just remember that you should only give those jars you have enhanced with your intentions to people who know what you have done, as it may upset some if you do not let them know.

You can use apples, grapes, watermelon, strawberries, raspberries,  green tea, mint, corn, zucchini, cucumbers, tomatoes, herbs and spices.

There are 2 different canning processes, pressure canning and hot water bath canning. We will be using hot water bath canning as that is what I have and work with. Pressure canning is needed for low and non- acidic foods such as green beans, peas , meat sauces . do not hot water bath these things as they will grow toxic bacteria that will make you sick. Hot water bath canning is only good for fruit , tomatoes and things that you will be adding acid to. This acid keeps the bacteria from growing and making you sick.

You can get canning jars from BJ’s. and Sam’s club. You can also find them in your country farm supply stores such as tractor supply , ace or agway. You can and will be using these jars year after year, but I stress this point strongly.. YOU WILL NEED TO GET NEW LIDS EVERY TIME YOU RE-USE THEM. I cannot stress this enough as they have a rubber seal on the inner lid that is compromised when you can the jar the first time and will NEVER seal completely true again. So do not re-use them next canning as they will not make a seal and that will cause it to spoil.

Here are some of the equipment that you will need to hot water bath can.
Jar grabber (to pick up the hot jars)
Jar funnel
1 large pot with lid.
Jelly strainer or cheesecloth
Large spoons and ladles
Ball jars
1 Water Bath Canner (a huge pot with a lifting rack to sterilize the jars of apple jelly after filling
You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they’re worth the investment.
Jar lifting tongs -helpful to pick up hot jars
Lid lifter- to remove lids from the pot of hot water
Lid – disposable – you may only use them once
Ring – holds the lids on the jar until after the jars cool – then you don’t need them
Canning jar funnel – to fill the jars

If you look online you can find home canning kits that have all the tools you will need to start up.

Here are some web sites to look at
http://canning.falbepublishing.com/index.html

http://www.pickyourown.org/pectin.htm

http://www.pickyourown.org/makeyourownpectin.htm

Apple Jelly ( we will be using this recipe for later jellies)

6 lbs. of apples  to yield about 6 cups of apple juice (see step 1)
OR 6 cups of apple juice (skip to step 7)

Sweetener: sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice – see step 7

Pectin

Step 1 – Selecting the apples

The most important step!  You need apples that are sweet , if you choose a grany smith type apple you will need to add tons of sugar

Instead, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Rome, Honey crisps and always use a mixture – never just one type. This means it may be so sweet that you will not need to add any sugar at all.  And the flavor will be great! using Fuji’s and Gala’s to give it an aromatic flavor!

You can also start with apple juice or apple cider (fresh, canned or frozen) – just use a type that does not have added sweenteners. You’ll need 6 cups of apple juice and then skip to step 7.

Step 2 – How many apples and where to get them

You can pick your own, or buy them at the grocery store.  But for large quantities, you’ll find that real farmer’s markets. You can use seconds they are misshapen but cheaper.

You’ll get about 14 quarts of apple jelly per bushel of apples.

Step 3 -Wash and peel the apples!

Using a vegetable peeler or a paring knife, peel the apples.

Step 4 -Chop the apples!

Chopping them is much faster if you use one of those apple corer/segmenters – you just push it down on an apple and it cuts it into segments. 

Using a paring knife, be sure to remove any seeds, hard parts (usually the part around the seeds) and any mush or dark areas.

Step 5 – Cook the Apples

Put about 1 inch of water or apple juice on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high.  When it gets really going, turn it to medium high until the apples are soft through and through.
You CAN leave the skins on; it just clogs up the strainer more and takes more time.  On the plus side, leaving on the skins usually imparts a little more flavor, plus the color of the skins to the finished jelly!

Step 6 – Sieve the cooked apples

You can either put the soft cooked apples through a jelly strainer or pour them through cheesecloth in a colander.

Or you could start with apple juice, store bought or your own.

Either way, you’ll need about 6 cups of juice now.

Step 7 – Measure out the sweetener

Depending upon which type of jam you’re making (sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in directions inside each and every box of pectin sold.

Step 8 – Mix the dry pectin with about 1/4 cup of sugar or other sweetener

In a small bowl, mix the dry pectin with about 1/4 cup of sugar (or other sweetener). Keep this separate from the rest of the sugar. If you are not using sugar, you’ll just have to stir more vigorously to prevent the pectin from clumping.

Notes about pectin: I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you’ll find out exactly how much pectin to get the thickness you like.

Is your jam too runny? Pectin enables you to turn out perfectly set jam every time. Made from natural apples, there are also natural no-sugar pectins that allow you to reduce the sugar you add by half or even eliminate sugar.!

Step 9 – Mix the apple juice with the pectin and cook to a full boil

Stir the pectin into the apple juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that can not be stirred away).

Step 10 – Add the remaining sugar and bring to a boil

When the apple-pectin mix has reached a full boil, add the rest of the sugar (or other sweetener) or other sweetener, and then bring it back to a boil and boil hard for 1 minute.

Step 10 – Testing for “jell” (thickness)

Keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you want, then the jam is ready. If not mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.

Step 11 – Fill the jars and put the lid and rings on

Fill them to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!

This is where the jar tongs and lid lifter come in really handy!

Step 12 – Process the jars in the boiling water bath

Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes, which is what SureJell (the makers of the pectin) recommend The directions inside every box of pectin will tell you exactly what you need to do.  The directions on the pectin tend to be pretty conservative.  You can hedge your bets and start pulling them out after 7 minutes, and the last jars were probably in for 10.

You must process them with heat. Either hot water bath or pressure canner.Putting the jars in the boiling water bath REALLY helps to reduce spoilage! It really makes little sense to put all the working into making the jam and then not to process the jars to be sure they don’t spoil or risk your family’s health.!

Step 13 – Remove and cool the jars – Done!

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it’s usually ok.

Once cooled, they’re ready to store, they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny and the flavor and texture aren’t as good. So eat them within the first 6 months.

Now I am offering some interesting additions..  you can add to the apples or strain through them.

Add cinnamon
diced hot peppers
2 tablespoons diced mint leaves
Green Tea( or other flavor tea)
mulled cider spices
2 tablespoons fresh thyme
use your imagination and open up a world of flavors.

Now everyone that gardens or family farms will have an over abundance of zucchini and tomatoes—they have even written poetry and short stories to commemorate the glut of zucchini we have.. but if you use this recipe you will have friends looking for your zucchini and tomatoes rather than running from you ..LOL

Zucchini Relish

5 cups finely chopped zucchini
3 cups finely chopped celery
3 cups finely chopped onion
1 finely chopped green and red bell peppers

If you want it hot you can add some Jalapeño or other hot pepper to the mix.

Add chopped vegetables to:
6 cups water
¼ cup canning/pickling salt

Place a heavy plate on top of vegetables in water to keep them submerged. Allow vegetables to sit overnight (12 to 24 hours) in brine. Then drain vegetables and squeeze excess liquid from them.

In a big pot on the stove, mix:

3 cups white vinegar (5% acidity)
5 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1 tablespoon turmeric

Add the drained vegetables and cook at a nice even boil for 10 minutes.

Add hot mixture to sterilized ½ pint or pint Mason jars. Leave ½ headspace. Process in a water bath for 10 minutes.

Remove jars from water bath and allow to cool undisturbed for 12 to 24 hours. Then wipe clean jars and lids and store in a cool dark place for up to 12 months. (You will likely hear the jars pop when they seal shortly after removal from water bath. The next day test the seals by pushing on top. There should be no movement of the lid. Also gentle pressure from your fingertips on edges of lid should reveal that it is securely suctioned onto the jar.)

Note: The relish tastes good from the start, but allowing it to set for 6 weeks will deepen the flavor, which is often the case with pickled items.

Tomato Relish

2 gallons sliced cored peeled tomatoes
6 bell peppers — seeded, sliced
6 medium onions — sliced
6 jalapeno peppers
1 cup salt
6 cups sugar
1 quart vinegar
1 1/2 tablespoons celery seed
1 box mustard seed – (2 oz)

Finely chop or grind tomatoes, peppers, onions and jalapenos in a food processor (in several batches). In large bowl, mix vegetables and salt well. Place in a cheesecloth bag, fold down the top and hang on a clothesline overnight to drain.

The next morning, empty contents of bag into a large container and add sugar, vinegar, celery seed and mustard seed. Mix well and let stand 2 hours.

Divide mixture into pint jars, leaving 1/2-inch of head space. Wipe jar tops and threads clean. Place hot lids on jars and screw hot bands on firmly.

Process 6 to 8 minutes in a pressure canner under 10 pounds pressure, according to manufacturer’s instructions. I think you can use this in a water bath canner but not sure. This was an old recipe I have not used myself

This recipe yields about 8 pints.

Canning Tomato Puree

Ingredients:

Firm red ripe tomatoes

Salt — (optional)

Canning jars (pint and 1/2-pint only)

You’ll need all the basic equipment for boiling water bath canning, plus a sieve or food mill and large preserving kettle. Use 1/2 pint or 1 pint jars only. The quantity of canned tomato puree will vary greatly, depending on how long you simmer the tomatoes.

Select fresh, firm, red ripe, perfect tomatoes. Organize and prepare equipment and work area.

Dip tomatoes into boiling water for 1 or 2 minutes to loosen the skins.

Then dip them in cold water. Slip off skins and cut out cores.

Cut tomatoes into chunks and place in a large preserving kettle. Cover and cook over low heat until the tomatoes are soft. Uncover and simmer over medium heat, stirring frequently, until very, very soft.

Press through a sieve or food mill, then return to kettle and simmer until the mixture is the thickness of catsup, stirring frequently.

Pour or ladle into hot 1/2-pint or pint jars to within 1/4-inch of the tops. Add 1/2 teaspoon each of sugar and salt per pint, if desired. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs.

Process in a boiling water bath for 30 minutes for 1/2-pints and pints.

From this recipe you can make your own tomato sauce, or you can make your own sauce now and can it similarly to the above directions.

Green Tomato Relish

Ingredients:

6 red sweet peppers
2 pounds green tomatoes
2 pounds sweet onions
1 small cabbage head
3 sweet green peppers
1/4 cup pickling salt
3 1/2 cups sugar
2 cups apple cider vinegar
1 cup water
1 tablespoon mustard seed
1 tablespoon ground turmeric
2 tablespoons celery seed

Coarsely grind all vegetables in blender or food processor. Mix vegetables with salt. Cover and let stand 12 to 18 hours.

Drain vegetables and rinse. Mix vegetables and remaining ingredients.

Heat to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

Pack mixture in hot jars, leaving 1/4-inch head space; seal. Process 10 minutes in a boiling water bath.

This recipe yields 5 to 6 pints.

Here are some other yummy ideas

Canned Barbecue Sauce

Ingredients:

4 quarts chopped peeled cored ripe tomatoes
2 medium onions — quartered
2 cups chopped celery
1 1/2 cups chopped sweet green or red peppers
2 hot red peppers
1/8 teaspoon cayenne pepper
1 teaspoon peppercorns
2 cups chopped onion
1 cup brown sugar – (packed)
1 cup vinegar
2 garlic cloves — crushed
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon Tabasco sauce

Combine tomatoes, quartered onions, celery and peppers. Cook until vegetables are soft, about 30 minutes. Press through a fine sieve or food mill. Cook until mixture is reduced to about one-half (for about 45 minutes).

Tie peppercorns in a cheesecloth bag, add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1 1/2 hours. As mixture thickens, stir frequently to prevent sticking.

Pour, hot, into jars leaving 1/4-inch head space. Adjust caps and process half-pints and pints 20 minutes in boiling water bath.

To use: Add 1 cup salad oil to 1 pint jar of barbecue sauce and mix thoroughly.

This recipe yields 4 to 5 pints.

Canned Summer Antipasto Mix

Cooking Directions:

2 1/2 pounds sweet peppers — any color
2 1/2 eggplant
5 cups white wine vinegar
6 whole cloves – (to 8)
2 tablespoons black peppercorns
1/2 cup coarsely-chopped parsley
2 teaspoons salt
20 fresh green or purple basil leaves
4 ounces pitted large green olives – (about 1 cup)
1 1/4 cups good-quality fruity olive oil

Cut sweet peppers in half lengthwise. Remove and discard stems, seeds and ribs. Cut peppers into 1/2-inch long strips. Set aside.

Remove stems from eggplants. First cut them crosswise into 1/2-inch rounds, then cut each round into 1/2-inch wide strips. Set aside.

In a stainless steel or other non-reactive saucepan, combine vinegar, cloves and 1 tablespoon of peppercorns, and bring to a boil over high heat.

Add pepper strips, reduce heat to medium and simmer for 2 to 3 minutes. Using a slotted spoon, remove peppers from vinegar; set aside. Add eggplant to vinegar and simmer in the same manner. Remove eggplant as well. Have ready clean, dry jars with sealable lids.

Arrange a layer of eggplant strips in jar, then top with layer of pepper strips. Sprinkle with parsley, salt and 1 or 2 peppercorns. Then press a basil leaf against the wall of jar, scatter a few olive slices on top and pour in about 2 tablespoons of olive oil. Repeat layering process until jars are full.

Add olive oil to jars to cover contents completely to reach within 1/2-inch of jar rims. Using a damp cloth, wipe the rims clean. Cover with lids and process for 30 minutes in a hot-water bath. Remove jars. Let them cool for 12 hours or overnight. Store in a cool, dark place.

Will keep for up to one year. Once opened, refrigerate.

This recipe yields about 3 pints.

Confetti Cucumber Relish

Ingredients:

4 medium to large cucumbers – (to 6)
4 medium sweet red peppers
4 medium green peppers
1 cup chopped onion
2 teaspoons turmeric
1/2 cup pure granulated salt
1 tablespoon mustard seed
2 teaspoon whole cloves
2 cinnamon sticks
1 quart vinegar
1 1/2 cups brown sugar – (firmly packed)

Organize ingredients, equipment, and work area. Scrub cucumbers and cut off stem and blossom end. Chop cucumbers. Stem, seed, and chop peppers.

You should have 2 quarts chopped cucumbers and 2 cups of each color of chopped peppers. Combine them with onion in a large mixing bowl; sprinkle the vegetables with turmeric.

Dissolve salt in 2 quarts cold water; pour over vegetables. Let stand for 3 to 4 hours. Drain vegetables thoroughly. Cover them again with cold water and let stand another hour. Drain well.

Tie the spices in a cheesecloth bag and put in a large preserving kettle with the vinegar and sugar. Heat to boiling, then pour over the vegetables. Cover and set aside in a cool place for several hours or overnight.

Slowly heat the vegetables and syrup to boiling, then pack relish into hot jars to within 1/4-inch of tops. Run a slim, non metal tool down along insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4-inch of tops.

Wipe tops and threads of the jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes.

This recipe yields 6 pint jars of relish.

This recipe is a good way to use cucumbers that grew too big to pickle.

Strawberry Jelly With Powdered Pectin

6 cups crushed strawberries (about 3 one-quart boxes berries)
1 package powdered pectin
8 1/2 cups sugar

To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill.

To make jam. Measure crushed berries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

Add sugar, continue stirring, and heat again to a full bubbling boil.

Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Pour immediately into hot, sterile canning jars to 1/4-inch from top.

Seal and process 5 minutes in boiling water bath.

This recipe yields 11 or 12 half-pint jars.

Now if you remember some of the other articles I have written your herbs can have a dual purpose, mundane spices and magickal enhancers.. I am placing here just a brief list..

Basil for love and prosperity, for protection to attract wealth, to assure fidelity. Use it to bring new love in, or to free yourself of an old love.

Cinnamon spirituality, success, healing, lust, protection, love.

Clove protection, exorcism, love, money, good luck.

Tea Riches, courage, strength. A stimulant. Green tea is rich in antioxidants, and other youth enhancing compounds.

Thyme for good health and healing, for purification incense.

If you go online you can find the meaning of many more herbs and spices. You can make you kitchen as magickal a place as you wish. Do not allow the limitations of other to block your creativity. Bring Deity into your Kitchen as well and research which of your herbs are male/female, what Deity they correspond to as well as what elements or astrological sign. There is so much information out there .. go look and then make it your own

Until next month
Merry Cooking and Blessed Eating
The Hearthkeeper

PS. If there is anything you would like to see here.. Please email me at [email protected]

Blessed be…